Instant Pot Enchilada Soup is hearty and delicious, yet low calorie and vegetarian. Most of the ingredients are pantry staples, and it's very inexpensive as well! See options to add meat as well as cook on the stove top or in the slow cooker!
Add tomato sauce, enchilada sauce, black and northern beans, fire roasted tomatoes with liquid, water, onion, cumin, and red pepper flakes to the Instant Pot. Stir everything, then close the lid and make sure the valve is in the sealed position.
Set the instant pot on high or manual for 5 minutes.**Remember when using the Instant Pot, that the time it takes to cook the recipe (5 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’. Since there is a lot of liquid in this soup it could take 10+ minutes.**
After the time is up, let the pressure release naturally for 5-10 minutes. **This will prevent liquid from splattering out of the pressure valve.** Carefully flip the valve to release the rest of the pressure, then remove the lid.
Add the frozen corn, cilantro, cheese, and cilantro if desired. Stir, close the lid and let sit for 5 minutes.
Serve and garnish with your favorite toppings such as more cheese, green onions, avocados, tortilla strips, and cilantro! Greek yogurt is yummy too!
Ground chicken or ground turkey works great for a leaner meat. To add to the soup:
For each serving it has 229 calories, 2 grams fat, 42 grams carbohydrates, 12 grams of fiber, and 14 grams of protein.